Fruit peels, often discarded, can be utilized to make healthful and flavorful teas, promoting waste reduction. Citrus peels contribute significantly to global food waste, amounting to 3.8 million tons annually. Fruit peels contain essential oils and flavor compounds that enhance the taste of the tea when boiled. These compounds provide a complex flavor profile and diverse aromas. Nutritional benefits from various peels include anti-inflammatory bromelain, manganese, vitamin C, and beta-carotene. Making tea from fruit peels offers a delicious way to enjoy the fruit's health benefits while minimizing waste.
The Food and Agriculture Organization of the United Nations found that humans generate about 1.3 billion tons of food waste each year; 3.8 million tons are citrus peels alone.
Fruit peels are rich in essential oils and flavor compounds that create new flavors when heated, enhancing the complexity of teas.
Pineapple peels and other fruit peels are nutrient-dense, containing antioxidants and vitamins like bromelain and vitamin C that support health.
Using fruit peels to make tea not only reduces waste but also provides flavorful and healthful beverages with complex aromas.
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